Gyeran-jjim
계란찜
A fluffy steamed egg dish cooked in a small pot until it puffs up. Mild, savory, and good beside spicy dishes.
Serves 3
Prep 5 min
Cook 12 min
Ingredients
- 4 eggs
- 1 cup water or unsalted broth
- 1/2 teaspoon salt
- 1 teaspoon fish sauce
- 2 tablespoons finely chopped green onion
- 1/2 teaspoon sesame oil
- Toasted sesame seeds, for garnish
Steps
Step 1. Beat the eggs well and strain them through a fine sieve into a bowl for a smooth texture.
Step 2. Stir in the water, salt, and fish sauce.
Step 3. Pour the mixture into a small heavy pot or heatproof bowl. Cook over medium-low heat, stirring gently along the bottom for 1 to 2 minutes, until it starts to thicken.
Step 4. Sprinkle on the green onion, cover with a lid, and cook over low heat for 6 to 8 minutes, until the egg is fully set and puffed up.
Step 5. Drizzle with the sesame oil, sprinkle with sesame seeds, and serve hot.
Where this recipe comes from
Yoribang Korean recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of traditional Korean dishes. Gochugaru is Korean red pepper flakes, gochujang is fermented red chili paste, doenjang is fermented soybean paste, and ganjang is Korean soy sauce. Most are sold at Korean and many Asian grocery stores. Spice levels are adjustable: use less gochugaru or gochujang for a milder dish.